There are a few things that we here at Cold Hard Football Facts love more than brisket. It can stand on it’s own as a main dish, be made into a sandwich or be part of a larger tailgate feast.

This particular recipe has three things going for it. First, it’s easy, as in you would have to actually try to screw this thing up easy. Second, the flavor you get from the sauce after only a few hours is nothing short of fantastic. Third, for such a big piece of meat, it’s surprisingly quick. You throw this in the oven in the morning; it can be ready to eat by game time. Like chili, the sauce really is better the next day but you don't have to wait.

Ingredients:

3 - 4 lb. fresh whole beef brisket

12 oz. jar Heinz chili sauce

1 env. Lipton onion soup mix

12 oz. can Coca Cola Classic (do not use diet)

1 Can of beef broth.

Method:

Mix the onion soup with the chili sauce and then add the Coca Cola.

Score the fat side of the brisket. Put brisket in roasting pan and pour sauce on top.

Cover and cook in a slow oven (325 degrees) for 3 to 4 hours until meat is fork tender.

Remove the meat from the sauce and slice into serving sized pieces.

Add the can of beef broth to the pot with the sauce and stir to incorporate. Return the meat to the sauce.

If you have time, it's good to put the sauce in a container in the refrigerator awhile. Otherwise, serve pieces of meat directly from the hot sauce, pouring more on top as desired. Serves 4 to 6.